Drink
Sangrita for Tequila
Thursday, August 5th, 2010
La Fiesta, without a doubt, is the most celebrated holiday in Santa Barbara. The entire town literally shuts down for four days in early August to celebrate “Old Spanish Days,” with festive food, mariachi music, raging parties, flamenco dancing, and parades. We always head over to Our Lady of Guadalupe Church for the best food in town (try the carnitas and the flautas), hit a parade or two with the kids, and have a bit of our own celebration here at our own casa.
Fiesta celebrations at our house traditionally begin with a shot of tequila followed by a sangrita chaser. Tequila has a special place in my heart because of our dear friend Rica (http://eat-drink-garden.com/2009/09/ricas-tortilla-soup/). She absolutely loves it, and her reverence for this exotic drink has made me a convert. (I’ve come a long way after a few terrible “tequila nights” in college.) Now that I’m older and wiser, I limit myself to one or two shots and insist on good tequila. Clase Azul, Reposado is my tequila of choice because it’s so smooth.
This sangrita recipe is a tasty way to chase down a shot. Local chef Alex Castillo shared this recipe with me a few years back. It’s so good I’m almost tempted to skip the tequila … well, no, that wouldn’t be right.
As we say in Santa Barbara, “Viva la Fiesta!”
Sangrita
1/4 medium yellow onion, peeled, and grilled or sautéed
3 dry chiles de Arbol
2 cups tomato juice
3 cups fresh orange juice, strained of pulp
Juice of 1 lime
Salt and pepper to taste
In a dry pan toast the chili until the smell perfumes your kitchen. Then mix it in a blender (remove the stems, please) with the onion and tomato juice. Add the orange and lime juice and season with salt and pepper. If it looks a little lumpy, strain it through a cheesecloth or sieve. Chill for at least one hour before serving.
The Perfect Summer Cocktail: White Port and Tonic
Thursday, July 15th, 2010
It’s really hot in Santa Barbara right now. Not that I’m complaining — we were socked in with June gloom since May and it actually feels like summer, finally. To wake up with the sun’s rays shimmering through your window is such a treat. We can actually go to the beach and not freeze — hurrah!
At the risk of offending red wine devotees, I’m just not too keen on drinking reds when it’s this hot outside. For those of you who frequent our residence you know that we are fully committed to starting our happy hour with New Zealand sauvignon blancs. We call it “fine chugging wine,” and one in particular, Matua, Paretai is delicious and complements so much of the summer food we like to eat. But sometimes I do like to change it up and when the weather turns really hot, like now, I head to the bar for an iced white port and tonic.
I love serving it to friends when I entertain outside in the summertime because it’s so fresh, bubbly, light and delicious. It’s just different enough to prompt guests to ask, “Valerie, what is this?” as they help themselves to another. Of course, for every mixed drink or glass of wine, I always accompany it with water. Don’t want to get too dehydrated with the summer heat.
White Port and Tonic
For this recipe I prefer Q organic tonic. It’s made with “hand picked quinine and organic agave.” Schweppes contains modified high fructose corn syrup — your choice. The white port is Warre’s, which I buy at our local bottle shop for $16.99.
1 serving:
1 ounce white port
3 ounces organic tonic
Serve in a tall glass over ice and garnish with seasonal fruit (citrus slices or peaches are yummy, too)
Burger Wine
Friday, June 11th, 2010
We drank a red burgundy with our burger. The 2007 Domaine Ponsot, Chambolle-Musigny Cuvée des Cigales was a great buy at under $50. The wine showed nice fruit and was well balanced for this level – I know, those are geeky wine terms. How about that it was delicious? It was a perfect pairing of tasty wine with which to wash down our delectable gourmet burger.
Any of the top echelon producer’s lesser vineyard offerings in this vintage should prove to be a good bang for your buck. And your guests will be begging for more.
Margarita (Rocks/Salt)
Monday, May 3rd, 2010
Makes 2 drinks
Oh, the Margarita. I do love a good one. Some Margaritas get too sweet for my taste so I go lighter on the sugar in the simple syrup so the drink doesn’t get too bogged down with sweetness. I mean… who wants to wake up at 4 in the morning with a sugar rush? Not speaking from experience, it’s just what I have heard…
A note on limes: The limes on my tree outside are so juicy and fragrant. Occasionally, when I can’t wait for them to bear fruit I buy limes at the market and they are not the juiciest things in the world. To release the juices on these dry occasions, give them a 15 second zap in the microwave. Slice, juice and enjoy!
Ice cubes
3 ounces tequila silver of your choice
4 ounces freshly squeezed lime juice
1 ounce fresh lemon juice
2 ounce simple sugar
1 ounce of triple sec
Yummy salt lick mixture for rim
Extra lime wedges for rim and garnish
Simple Syrup
1 cup water
½ cup sugar
Yummy Salt Lick
Zest of one lime
3 teaspoons kosher salt
1 teaspoon sugar
Mix all liquids in a pitcher, stir. Place sea salt on a plate. Wet the rim of the glasses with a lime wedge and dip the glass onto the plate to cover the edges of the glass with salt. Fill cocktail shaker more that half full with ice. Pour liquid mixture from pitcher into ice filled shaker. Shake until your arm hurts or until the shaker mists up. Add ice to the glass and pour contents of shaker into glass, garnish with lime wedge and enjoy!
Peppermint Lemongrass Tea
Wednesday, March 31st, 2010
Peppermint grows wild in many gardens, including mine. Thankfully, I enjoy finding ways to use it in my cooking. My favorite use for these beautiful dark emerald leaves is to make tea. I often just pour boiling water over a hand full of leaves and sip away at the end of the day. The mildness and calming effect of the peppermint makes me sleepy and ready for bed.
In the morning, peppermint tea is great when I want something hot to drink post caffeine buzz (I have a strict two espresso limit in the morning, anything more makes me jittery and a little wacky). Recently, I have been cutting pieces of lemongrass from the garden and stick it in with the mint. This combo is zippy and minty, a great alternative to more caffeine. After the morning jolt of caffeine that gets me going, this tea brings a nice little zen vibe.
Peppermint Lemongrass Tea
1 large handful peppermint
½ stalk of lemon grass
Boiling water
Gently wash the peppermint and remove tough stems. Peel one layer of lemon grass off the stalk and chop in one-inch pieces and put in a teapot with the mint. I cut the lemongrass on a diagonal plane (or bias cut) on both ends to release more of the lemongrass flavor. Pour boiling water over the leaves and grass and let seep for 5 minutes. Strain, pour and enjoy!
